This Duck Magret with roasted figs and eggplant is perfect for a late summer dinner party. The duck breast is seared to perfection, tender and juicy. The sautéed figs and eggplant melt in your mouth and bring a just the right level of sweetness to the dish. The combination of flavors will remind you of your favorite bistro in Provence and have your guests asking for another serving.
What is Duck Magret?
Duck Magret is incredibly meaty and satisfying. Closer to steak than poultry in taste and texture, Magret de Canard, as it is known in France, is the breast of a Moulard duck. For those that are not familiar you would swear that this is red meat! In this recipe I use the D'Artagnan Magret de Canard.
A few facts about D'Artagnan Magret de Canard*
- The breast of the Moulard duck that was raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones
- the Moulard breed is a hybrid breed of Muscovy duck and Pekin duck breeds
- Aged seven days on the bone to intensify flavor
- Magret breasts have wonderful steak overtones with a very mild gaminess that pairs beautifully with a fruit sauce
*I am grateful to D'Artagnan for sponsoring this post. I have used D'Artagnan products for years at home and I am so excited to partner with them - they truly offer an exceptional quality of French meats and products.
Ingredients for 2 people
- 1 Moulard Magret Duck Breast (12-14 oz each)
- 6 fresh figs
- 4 mini eggplant, sliced in half, lengthwise with incisions in the flesh (or one large eggplant , cut into slivers)
- 7oz Duck and Veal Demi-Glace (¾ cup chicken stock if you don't have demi glace)
- 2 cloves of garlic
- 2 sprigs of rosemary
- 4 teaspoons honey
- pinch sea salt
Instructions
Cooking duck breasts is easier than you think - let's get started!
- Preheat the oven to 350 degrees.
- Add some olive oil to your pan. Add the garlic slices. Place the eggplant slices flesh side down and allow to sear for a couple minutes before flipping over and searing on the other side. Move the eggplant on a cookie sheet (or use your pan if it is oven safe) and place in the hot oven to cook for 20-30 minutes until soft.
- Trim the raw duck breast. Cut the edges of the fat off so there is no excess fat over the meat (but make sure to leave the lobe of fat over the top!). Trim any flaps of meat or sinew from the bottom of the filet if there are any.
- Slice incisions in a crosshatch pattern over the thick layer of fat - this will keep the sides from buckling.
- Pat both sides dry with paper towels - this is essential for getting a good sear.
- Place the duck breast skin side down on a hot, dry pan (no need for oil!) for 3 minutes over medium high heat until the fat renders and is a nice golden brown. You should have a nice crispy skin on your magret.
- Flip the magret, flesh side down to sear for another 3 minutes.
- Turn off the heat and remove the duck breast from the pan and place on an oven safe sizzling tray or cookie sheet.
- Top with a little sea salt.
- Place on the middle rack of the oven for 20 minutes for medium doneness (pink inside and juicy). Leave the duck breast only 15 minutes if you prefer your meat a little more Rosé.
- Once done, remove the duck breast from the oven and allow to rest on a cutting board for 5 minutes.
- Meanwhile...
How to cook fresh figs
- No need to add olive oil to the pan - the leftover duck fat is enough.
- Slice the figs in half and add directly to the pan with the duck fat over medium heat - high heat with the sprigs of rosemary. Stir frequently for 2 minutes.
- Add the honey over the figs and continue to stir often.
- Add the demi-glace.
- Stir often.
- Allow the sauce to reduce at a rapid simmer for 3-5 minutes. The sauce will get a little thicker - but it is not going to thicken like a gravy.
- Turn off the heat.
- This recipe is the optimal balance of sweet and savory which is the best duck breast recipe in my opinion. I recommend preparing French Baguettes to serve with this recipe - you will want to soak up every bit of pan sauce!
Serving the Duck Magret with Figs and Eggplant
- Fat side up, slice the Magret into ¼ inch slices. The meat should be pink inside.
- Serve a few slices of eggplant on each plate. Lay the slices of Magret de Canard over the eggplant and surround with the figs.
- Spoon the pan drippings (a beautifully reduced sauce!) over the Magret de Canard.
- Sprinkle some coarse French sea salt over the Magret.
- Serve immediately.
Wine Pairings with Magret de Canard
Duck Magret de Canard can stand up to a full bodied red wine from the South West France such as a Bordeaux or also a Cahors.
Varietals to look for are Cabarnet Franc or Malbec.
I also like to serve this dish with a Provençal Rosé, especially in the late summer, early fall.
Frequently Asked Questions about Duck Magret
The breast of the Moulard duck. A large, oblong breast with a thick lobe of fat that is perfect for searing and roasting.
Magret breasts have wonderful steak overtones with a very mild gaminess that pairs beautifully with a fruit sauce.
I recommend searing the duck breast first in a hot pan without oil and then finishing in the oven for 15-20 minutes. Always allow the duck breast to rest for 5 minutes after taking it out of the oven before slicing.
Duck breast pairs beautifully with fruit sauces. Sautéed apples, figs, peaches, pears or cherries add a delicious sweetness to the meat. Duck breast with orange sauce is also a classic French pairing. (Duck à l'Orange)
Duck Magret de Canard can stand up to a full bodied red wine from the South West France such as a Bordeaux or also a Cahors.
Varietals to look for are Cabarnet Franc or Malbec.
I also like to serve this dish with a Provençal Rosé, especially in the late summer, early fall.
Suggested French Dinner Party Menu
L'Apéro:
Olive Tapenade and Kir Royale cockatils
Appetizer:
Prosciutto Salad with Melon & Burrata or Tomates Provençales
Main Course:
Magret de Canard served with Le Chef's Mashed Potatoes or quite simply on its own. Because of the fig and eggplant garnish you don't really need more.
Salad / Cheese Course:
Fresh Fig and Goat Cheese Salad
Dessert:
Mousse au Chocolat (French Chocolate Mousse made simple) or How to make Crème Brûlée like a French Chef
Other Le Chef's Wife's Recipes you will enjoy
Roasted Duck Magret with Apples and Squash
Lemon Thyme French Roast Chicken (Poulet Rôti)
Please let me know if you make this recipe of Duck Magret with figs and eggplant by leaving a star rating and a comment on the recipe card below. I love to hear from you!
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Duck Magret with fresh figs
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Mains
- Method: Roasting
- Cuisine: French
Description
This Duck Magret with fresh figs and eggplant is perfect for a late summer dinner party. The duck breast is seared to perfection, tender and juicy. The sautéed figs and eggplant melt in your mouth and bring a just the right level of sweetness to the dish.
Ingredients
- 1 Moulard Magret Duck Breast (12-14 oz each)
- 6 fresh figs
- 4 mini eggplant, sliced in half, lengthwise (or one large eggplant , cut into slivers)
- 7oz Duck and Veal Demi-Glace (¾ cup chicken stock if you don't have demi glace)
- 2 cloves of garlic
- 2 sprigs of rosemary
- 4 teaspoons honey
- pinch sea salt
Instructions
Cooking duck breasts is easier than you think - let's get started!
- Preheat the oven to 350 degrees.
- Add some olive oil to your pan. Add the garlic slices. Place the eggplant slices flesh side down and allow to sear for a couple minutes before flipping over and searing on the other side. Move the eggplant on a cookie sheet (or use your pan if it is oven safe) and place in the hot oven to cook for 20-30 minutes until soft.
- Trim the raw duck breast. Cut the edges of the fat off so there is no excess fat over the meat (but make sure to leave the lobe of fat over the top!). Trim any flaps of meat or sinew from the bottom of the filet if there are any.
- Slice incisions in a crosshatch pattern over the thick layer of fat - this will keep the sides from buckling.
- Pat both sides dry with paper towels - this is essential for getting a good sear.
- Place the duck breast skin side down on a hot, dry pan (no need for oil!) for 3 minutes over medium high heat until the fat renders and is a nice golden brown. You should have a nice crispy skin on your magret.
- Flip the magret, flesh side down to sear for another 3 minutes.
- Turn off the heat and remove the duck breast from the pan and place on an oven safe sizzling tray or cookie sheet.
- Top with a little sea salt.
- Place on the middle rack of the oven for 20 minutes for medium doneness (pink inside and juicy). Leave the duck breast only 15 minutes if you prefer your meat a little more Rosé.
- Once done, remove the duck breast from the oven and allow to rest on a cutting board for 5 minutes.
Meanwhile...
How to cook fresh figs
- No need to add olive oil to the pan - the leftover duck fat is enough.
- Slice the figs in half and add directly to the pan with the duck fat over medium heat - high heat with the rosemary sprigs. Stir frequently for 2 minutes.
- Add the honey over the figs and continue to stir often.
- Add the demi-glace.
- Stir often.
- Allow the sauce to reduce at a rapid simmer for 3-5 minutes. The sauce will get a little thicker - but it is not going to thicken like a gravy.
- Turn off the heat.
- This recipe is the optimal balance of sweet and savory which is the best duck breast recipe in my opinion. I recommend preparing French Baguettes to serve with this recipe - you will want to soak up every bit of pan sauce!
Serving the Duck Magret with Figs and Eggplant
- Fat side up, slice the Magret into ¼ inch slices. The meat should be pink inside.
- Serve a few slices of eggplant on each plate. Lay the slices of Magret de Canard over the eggplant and surround with the figs.
- Spoon the pan drippings (a beautifully reduced sauce!) over the Magret de Canard.
- Sprinkle some coarse French sea salt over the Magret.
- Serve immediately.
Notes
Wine Pairings with Magret de Canard
Duck Magret de Canard can stand up to a full bodied red wine from the South West France such as a Bordeaux or also a Cahors.
Varietals to look for are Cabarnet Franc or Malbec.
I also like to serve this dish with a Provençal Rosé, especially in the late summer, early fall.
Nutrition
- Serving Size: 2
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